Does your little
one love princesses, pink and anything girly? If so, this Princess Cake will be perfect for you!
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Don't be put off by the long list of ingredients/equipment - the Victoria Sandwich is a doddle and probably the easiest cake I have ever made. Whilst the sponges are cooking and cooling you can make the icing, the flags, turrets, drawbridge and door.
Ingredients:
200g caster
sugar
200g softened
butter
200g self-raising
flour
4 eggs beaten
1tsp baking
powder
2tbsp milk
2x 20 cm sandwich tins
baking paper
Vanilla Icing:
500g icing sugar
sifted
160g unsalted
butter – room temperature
50ml whole milk
a couple of drop
of vanilla extract
pink food
colouring - add the colouring as soon as you have made the icing OR use white icing for the filling and the colour the icing for the outside of the cake.
Filling:
340g jar of good
quality strawberry jam
Decorations:
4 waffle ice
cream cones
20 white sugar
cubes
15 small white
and pink mini marshmallows
4 ice cream
wafers
30-40 iced gems
6 bamboo skewers
1 cake board
Pink tissue
paper
Happy Birthday
wrapping paper or similar
Time: 2-3 hours (This is an estimate as I had Sprout wrapped around my ankles and I was taking photos too - you can probably do it more quickly!)
1. Make the cake using this simple Victoria Sandwich recipe and wait for the sponges to cool.
2. Make the icing using this recipe
from the Hummingbird Bakery.
3. Assemble the cake – dab a bit of
icing in the centre (but slight towards the back of the cake board so that the drawbridge fits in) and place the first sponge cake on top of
it. Spread a layer of icing then a layer of jam before adding the second sponge
cake.
4. If you haven’t already done so, add
a few drops of pink food colouring to the icing.
5. Ice the cake starting with the
sides and finishing with the top. You can crumb coat it if you like, but I found
that I didn’t really need to.
6. Once the cake is iced, you can get
a really smooth finish by dipping the pallet knife into boiling water and gently
running it over the entire cake.
7. To make the turrets, take each ice
cream cone in turn and carefully snip around the top so that the cone will
stand up straight when it's upside down. You may also need to snip a little bit off the
tip so that the bamboo skewer will pass through it easily. Arrange the cones upside
down on the cake.
8.To make the battlements, place the
sugar cubes at regular intervals around the outside of the cake.
9.To make the door, take two of the
wafers and gently cut into the shape of a door. Carefully, stick to the side of the cake.
10.To
make the drawbridge, take two of the wafers, cut to the correct shape if
required and lay on the cake board in front on the door. Secure with a dab of
icing.
11.Thread
5/6 mini marshmallows on to two bamboo skewers. You may need to snip off the
excess bamboo. Rest each skewer on the cake so that it appears that the
drawbridge is attached to the cake.
12.Place
Iced Gems around the bottom of the cake.
13.To
make the pink flags, cut 8 diamonds out of pink tissue paper. Fold each of the
diamonds in half and separate into two piles of four. Wrap one diamond around
the end of a skewer and glue in place so that the points match up. Add the
other three diamonds one on top of the other, but only glue each one around the
skewer so that it looks like the flags are fluttering in the breeze. Repeat
with the other pile of diamonds.
14.To
make the ‘Happy Birthday’ flags, using some left over wrapping paper and cut
out rectangles. (I cut rectangles around the words Happy Birthday). Fold each
rectangle in half and wrap around the skewers. Match up the short edges of each
rectangle and glue in place. Cut a little triangle in the end of each flag.
15.Add
the four flags to the cake, pushing each skewer through the hole in the tip of
the cone all the way into the cake.
16. And breathe.... you’re finished!!....
What cakes have you made for your children's birthdays? For inspiration, read about Sprout's Peppa Pig Cake and Fire Engine Cake.
Sprout’s House
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Place this bowl over a pan of simmering water –
make sure the water doesn’t touch the bottom of the bowl or the chocolate may
seize.
that take your fancy!